Easy Mini Cherry Pies

Refrigerated pie crusts and canned cherry pie filling make these mini desserts a snap to prepare. An almond crumb topping makes them special.

Serves: 12
20 mins Prep time 18 mins Cook time
20 mins Prep time
18 mins Cook time
  • Preheat oven to 425°F. For the Mini Cherry Pies, unroll crusts on lightly floured surface. Using a 3 1/2-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray. Set aside.

  • Mix cherry pie filling and almond extract in large bowl. Divide evenly among crusts.

  • For the Topping, toss almonds and butter in medium bowl. Sprinkle with sugar and spices; toss to coat. Sprinkle evenly over cherry filling.

  • Bake 14 to 18 minutes or until topping is golden brown and filling is bubbly. Cool completely in pan on wire rack.

Nutrition information

(Amount per serving)

  • 227Calories: 227Cholesterol: 8mg
  • Sodium: 175mgProtein: 2g
  • Total Fat: 11gFiber: 1g
  • Carbohydrate: 30g